Thai Red Duck Curry
Mar 28, 2025 08:46 AM
There’s something magical about the combination of rich duck meat and Thai red curry! This duck curry recipe features duck breast with golden skin served in a coconut red curry sauce. Add lychees or pineapples for a very special dish that’s to die for!
I recently enjoyed a beautiful Thai red duck curry at one of my favourite Thai restaurants, and it inspired me to make my own. The rich flavour of duck meat, with the red curry sauce, the burst of sweet juice from the lychees and freshness from the herbs is one of those eating experiences that I hope everyone tries at least once in their life!
Ingredients:
Crispy Skin Duck
- 500g/ 1 lb duck breasts , boneless, skin on (3 pieces)
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp white pepper (sub finely ground black pepper)
Thai Red Curry
- 115g/ 4 oz (1/2 cup) Thai red curry paste
- 2 large garlic cloves , finely grated
- 2 tsp fresh ginger , finely grated
- 1 cup chicken stock/broth , low sodium
- 400ml/ 14 oz coconut milk , full fat
- 6 – 8 makrut lime leaves , crushed in hand
- 2 tsp white sugar
- 2 tsp fish sauce
- 120g/ 4oz green beans , trimmed and cut in half
- 1 lightly packed cup Thai basil leaves
Lychees or Pineapple – CHOOSE ONE
- 8 – 12 lychees , whole, peeled, seed removed
- 1 1/4 cups pineapple pieces , preferably fresh, canned ok
For Serving / Garnish
- Jasmine rice (cook 2 cups of raw rice)
- Thai basil leaves , extra
- Coriander/cilantro leaves/small sprigs , optional
- Large red chilli , finely sliced (optional)
- Lime wedges , recommended
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
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